Guest guest Posted August 16, 2005 Report Share Posted August 16, 2005 I have a massive amount of rice that is scorched to the bottom of my pan...but it's a big problem for me in general. Everytime I cook rice in my pans it sticks horribly. How do you clean it out and how do you keep it from sticking? I have heavy duty stainless steel pans (don't recall the brand off the top of my head) I eat a lot of rice and usually do it in the microwave but it is just better on the stove! Mail Stay connected, organized, and protected. Take the tour: http://tour.mail./mailtour.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 16, 2005 Report Share Posted August 16, 2005 OOOOOOOOOOOOOh, I've done that soooooooooo many times!! try using a bit more water for a shorter time. in the winter I use a glass dish with a lid in the oven- 350 F for 45min - and hour. depends on how much of what kind of rice. wonder if a dish/smaller pan in a pan of water would work, sort of like a double boiler?? Might be worth tryin' (a rice cooker is on my mental list of wanted appliances if i can find one thats small, cooking for one ) the only way I've ever been able to clean out the burnt is to soak the pan, scrape off as much as possable and attack the rest with a metal scrubber thingy - used to use brillo pads but dont like the soap in 'em. If it's too bad you can cover the bottom of the pan with a little vinegar, add enough baking soda to make a paste, let it sit for a while ( overnite's good ). if that doesn't loosen up the burnt, honey, throw the pan away and get a new one!!! Melissa Hill <assilembob wrote: I have a massive amount of rice that is scorched to the bottom of my pan...but it's a big problem for me in general. Everytime I cook rice in my pans it sticks horribly. How do you clean it out and how do you keep it from sticking? peace, Angela who I am is fine, it's just this body that's disabled! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 16, 2005 Report Share Posted August 16, 2005 The only trick I know of when cooking rice in a pan is that you've got to watch your rice/pan like a hawk. Lift lid and stir, lift lid and stir. It's probably a bad practice because lifting the lid affects the temperature but that's the only way that I know of. One day I'd like to get a rice cooker. For some reason those things are more expensive than other kitchen appliances and they only do one thing - cook rice. I don't know why but it may be worth it in the long run. Cleaning - sometimes if you pour water in the pan and reheat the pan on the stove, you'll be able to lightly scrape off stuck items with a spatula. No guarantees though. S. On 8/16/05, Melissa Hill wrote: > > I have a massive amount of rice that is scorched to > the bottom of my pan...but it's a big problem for me > in general. Everytime I cook rice in my pans it sticks > horribly. > How do you clean it out and how do you keep it from > sticking? I have heavy duty stainless steel pans > (don't recall the brand off the top of my head) > I eat a lot of rice and usually do it in the microwave > but it is just better on the stove! > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2005 Report Share Posted August 18, 2005 I make sure that I stir the rice as it's coming to a boil. Then when it comes to a boil, I give it one last stir, turn down the heat, put the lid on and cook no more than 15 minutes (some rice might take longer). I then check it and if there's still a bit of liquid I'll put the lid on and let it sit on the heat a while then turn the burner off and let it sit until I'm ready to serve it up. Some of it still " sticks " to the bottom, but it's not burnt and comes out very easy with cold water. You can also buy those rings that go on top of your burner. It keeps the pan off the burner directly, but you still get the same amount of heat. We also use an electric rice cooker when we need to make a large amount of rice. That truly makes delicious rice. Denise , Melissa Hill <assilembob> wrote: > I have a massive amount of rice that is scorched to > the bottom of my pan...but it's a big problem for me > in general. Everytime I cook rice in my pans it sticks > horribly. > How do you clean it out and how do you keep it from > sticking? I have heavy duty stainless steel pans > (don't recall the brand off the top of my head) > I eat a lot of rice and usually do it in the microwave > but it is just better on the stove! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2005 Report Share Posted August 18, 2005 I have it down pretty good now where my rice never sticks, ok well seldom does it stick. To take the lid off of the rice pot while it is cooking would have been a sacrilege to my Thai Aunt jan-ya. Oh the humanity. I take a paper towel and rub the bottom of the pot (stainless steel) with some vegetable or corn oil, just a light coat, then I add the rice and water and bring to a boil, stir it once and put the lid on and turn the flame down to the minimal flame without it going out. I don't know about electric stoves, but maybe a diffuser would help if the electric low setting is not comparable to the minimal flame on the gas range. I cook for the required time depending upon the type of rice and the amount. I NEVER lift the lid until the time is up, LOL! My Aunt would reach out from the grave and smack me up side my head. ) Blessings, Chanda - organic_homestead Thursday, August 18, 2005 9:32 AM Re: Rice stuck to my pan! I make sure that I stir the rice as it's coming to a boil. Then when it comes to a boil, I give it one last stir, turn down the heat, put the lid on and cook no more than 15 minutes (some rice might take longer). I then check it and if there's still a bit of liquid I'll put the lid on and let it sit on the heat a while then turn the burner off and let it sit until I'm ready to serve it up. Some of it still " sticks " to the bottom, but it's not burnt and comes out very easy with cold water. You can also buy those rings that go on top of your burner. It keeps the pan off the burner directly, but you still get the same amount of heat. We also use an electric rice cooker when we need to make a large amount of rice. That truly makes delicious rice. Denise Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 20, 2005 Report Share Posted August 20, 2005 It sounds like you are cooking the rice at to high of a temp. It should be very, very low. To clean the pan if rice is stuck to the bottom I suggest after the pan cools covering the bottom of the pan with some dish soup let that soak in a bit then add some hot water and soak some more. Then try scrubbing the pan you may need to use a brillo pad on it. Gayle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 22, 2005 Report Share Posted August 22, 2005 This is old and I'm sure you got lots of answers... but anyway, in case this option was missed - I used to burn a lot of rice on these darn electric apartment stoves too. This is the routine I have worked out and I don't burn rice anymore. I bring the water to a boil, add the rice, return to a boil. Put the lid on with a small crack (use a toothpick if yours won't prop up), and then turn the heat down to about 2 3/4 (my current stove has numbers, but you can estimate as if it's 1 - 10 if yours doesn't). Cook for 15 or 20 minutes, then close the lid up and turn the heat off (leave the pan on the eye). In 15 minutes when the rest of your dinner is ready the rice will be too. Oh yeah -this is brown basmati rice, about the only kind I ever use, unless I'm making risotto. *hugs* Amy , Melissa Hill <assilembob> wrote: > I have a massive amount of rice that is scorched to > the bottom of my pan...but it's a big problem for me > in general. Everytime I cook rice in my pans it sticks > horribly. > How do you clean it out and how do you keep it from > sticking? I have heavy duty stainless steel pans > (don't recall the brand off the top of my head) > I eat a lot of rice and usually do it in the microwave > but it is just better on the stove! Quote Link to comment Share on other sites More sharing options...
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